Not-so-Fat Tuesday

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Weโ€™re celebrating the last day of Mardi Gras with a classic New Orleans dish, Jambalaya.

Jambalaya is traditionally made with rice and heavy in carbs, but if youโ€™re looking to watch those calories on this Fat Tuesday try our recipe featuring, you guessed it, cauliflower!

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Lightened up Jambalaya

Featuring our Halo Pasta Bowl > Shop it here

Ingredients

  • 2 boneless skinless chicken breast halves
  • 4 tablespoons olive oil, divided
  • salt and freshly ground black pepper
  • 2 tablespoons Cajun seasoning, preferably salt-free, divided
  • 1 bag (16-ounce) cauliflower “rice” or “pearls” –OR– 1 large head cauliflower, grated
  • 1 large onion, finely chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Hungarian paprika
  • 4 links Andouille sausage, halved lengthwise and sliced
  • 1 can (15-ounce) petite diced tomatoes, undrained
  • 8 ounces large peeled and deveined shrimp
  • Tabasco sauce, to taste
  • 1/4 cup chopped fresh scallions, divided

Instructions

  1. Preheat oven to 375 degrees. Place chicken breasts on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil. Season evenly with salt, pepper and 2 teaspoons Cajun seasoning. Bake for 22 – 25 minutes or until cooked through to 165 degrees.
  2. Place cauliflower on a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper). Drizzle with 1 tablespoon olive oil and season with salt, black pepper and 1 teaspoon Cajun seasoning. Toss so that seasonings are evenly distributed. Roast for 10 minutes alongside the chicken.
  3. Meanwhile, heat remaining 2 tablespoons oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 – 5 minutes. Add the celery and red bell pepper and continue cooking another 7 – 8 minutes or until very soft. Keep heat at medium.
  4. Add the garlic, paprika, Andouille sausage and cook 2 minutes. Add tomatoes and shrimp and cook, stirring often until shrimp is cooked.
  5. Cut the chicken into 1/2-inch pieces. Add to pan along with cauliflower and heat through. Adjust seasonings and add Tabasco sauce to taste.
  6. Add half the scallions. Transfer to a serving platter and garnish with remaining scallions.

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